Best Grilled Potato Chips Recipes

ARGENTINEAN-STYLE GRILLED SWORDFISH WITH A SPICY-ORANGE CHIMICHURRI, PAN-ROASTED PEPPERS AND CHARRED SWEET POTATO CHIPS

Steps:

• To prepare the chimichurri, place all the ingredients in a food processor and process for 1 to 2 minutes until the ingredients are well combined. Can be used immediately, but for best results refrigerate overnight. Remove from the refrigerator 2 hours before serving, to allow to come to room temperature.
• Preheat your grill pan (or outdoor grill) over medium-high heat. Brush each sweet potato slice generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill for 3 to 4 minutes per side, or until tender when poked with a knife (you want some nice char marks on the potatoes.) You may need to grill in 2 batches. Place on a baking sheet, wrap with foil and place in a preheated to 200 degree F oven.
• Next, in a large saute pan over medium-high heat, add 2 tablespoons of extra-virgin olive oil. When hot add the bell peppers and season generously with salt and pepper. Saute until caramelized, about 5 to 6 minutes. Add the garlic and saute for an additional 2 minutes. Turn the heat off, toss in the toasted pine nuts, basil and oregano and add a pinch more salt and pepper. Stir to combine and keep warm on the stovetop.
• For the swordfish, again heat your grill pan (or outdoor grill) over medium-high heat. Brush both sides of the swordfish generously with extra-virgin olive oil and sprinkle both sides generously with salt and pepper. Grill until just cooked through, but still moist, about 3 to 4 minutes per side (being careful not to overcook the fish.)
• To plate, first put 1/4 of the sweet potato slices onto each of 4 warmed plates. Top potatoes with a drizzle of extra-virgin olive oil and a tiny pinch of salt. Next, top the sweet potatoes, with 1/4 of the bell pepper mixture. Then place the swordfish atop that, and spoon a generous amount of the chimichurri over the middle of the fish. To garnish, top the chimichurri with a tiny sprinkling of orange zest, then just a few very thinly sliced pieces of jalapeno, and a twisted orange slice. Serve with warmed sourdough baguette slices and the additional chimichurri on the side. Enjoy!!

GRILLED SPICY SWEET POTATO CHIPS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk olive oil, garlic, lime juice, cumin, chili powder, salt, and black pepper together in a large bowl; add sweet potatoes and stir until thoroughly coated.
• Place coated sweet potatoes on the preheated grill; cook, flipping sweet potatoes every 5 minutes, until crisp around the edges and tender in the middle, 15 to 20 minutes.

VINEGAR AND SALT GRILLED POTATO "CHIPS"

Steps:

• Heat the grill to medium.
• Place potatoes in a pot of cold water, add 1 tablespoon of salt and cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and slice into 1/4-inch thick slices.
• Brush the potatoes on both sides with the oil and season with salt and pepper. Grill the slices until golden brown on both sides and just cooked through, about 10 minutes.
• Remove the slices to a platter in an even layer and immediately drizzle with the vinegar and season with salt.

POM GRILLED STEAK SALAD WITH CRISPY BAKED POTATO CHIPS

Steps:

• Steak 1. Rub steak with garlic, salt and pepper. 2. Grill in a skillet or under the broiler for 5 minutes on each side or until cooked as desired. Set aside until serving. Baked Potato Chips 1. Preheat over to 350°F. 2. In a bowl, toss potato slices with oil. 3. Place potato slices in a single layer on a rack on a baking sheet. 4. Sprinkle with Parmesan cheese, salt and pepper. 5. Bake for 15 minutes; turn over and bake 10 more minutes or until browned and crisp. Set aside until serving. Dressing 1. Prepare fresh pomegranate juice.* 2. Place balsamic vinegar and pomegranate juice in a saucepan over medium heat. 3. Cook until mixture reduces and thickens slightly. 4. Add olive oil, salt and pepper; blend well. Set aside. Salad 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)2. To serve salad, divide lettuce, cucumber, yellow bell pepper, onion and pomegranate arils on four plates. 3. Arrange steak slices on each plate. 4. Drizzle with 1 tablespoon dressing and garnish with baked potato chips. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

GRILLED POTATO CHIPS

Steps:

• Just cover potatoes with water in a dutch oven.
• Boil then cook for 2-3 minutes til tender crisp.
• Drain.
• Put in single layer on paper towels.
• Brush both sides with oil then sprinkle with thyme and salt.
• Sometimes if I'm in a hurry I will just dump it all in a ziploc bag and shake, but you will need a little more oil to coat the potatoes this way.
• Preheat gas grill and reduce to medium high.
• Place slices on the grill rack directly over heat, for easier handling I use a perforated grill pan like those for shrimp, etc.
• Cover grill and cook for 15-20 minutes until browned, turning occasionally.
• Remove from grill and let stand on paper towel lined baking sheets for 8-10 minutes.
• The will crisp as they stand.